Absolutely love your advanced cooking recipes. I’m just a home cook but I’ve been looking for some videos to push my cooking ability and expose me to new techniques and flavors. Great work chef!
Made this one yesterday for friends (as well as the "dry aged watermelon I already made before). What a fantastic dish! That smoked beurre blanc is perfect with the sweet and salty flavours of the carrot. Will definitely make again. I did struggle with making the tuille though. I used a different kind of leave mold than yours. But it came out very brittle. I kind of managed on a 2nd try, but still nothing compared to yours. Any idea what could have happened that it went to brittle for me?
Jules good see that things still go wrong sometimes even for you, I use a vitamix with a variable speed control for purée, oils etc super smooth and satisfying to use. 👍🏼👍🏼. Love the carrot leaf tuilles by the way.
Hi Jules, welldone mate.... you prove it to be the master of one ingredient.... if I may ask you, can you please do something with watermelon.....A milion likes as always. 🍻
@3:43 He just wanted to help you clean all that mess. Oh well... @4:58 wait, that's a "gastrique" ? I always thought it was a caramelized sugar deglazed with vinegar. @5:58 looks packed with flavor, this must taste amazing!!! Once again, killer presentation Jules !
I have not sworn at an inanimate object as much as I swore at a Nutribullet after it exploded bright green chive oil all over the galley of a private boat in the south of France. I've been there. It sucked. 😂
As always just beautiful. I normally don't eat cooked carrots, but I can't wait to serve this dish to my granddaughters. I will definitely eat my portion, too.
Chef, what’s the difference between using oil and using water(saw a lots vibes using water method), and the friction is hot enough to get flavor from herbs? why don you cook oil then put herbs in? thanks you
Appreciate it! All good, been crazy busy with some projects to bring my videos to the next level 🙌🏼 Just uploaded a new video and the next one is already ready to be published 🔥
his techniques are better, if not far superior, from all the cooking channels out there. 100% for sure. but lacking persona and enthusiasm . im sorry to say this
Jules made tremendous efforts in that department...(compared to some of his past vids he did many years ago), and what do you mean lack of "enthusiam" ? the passion for what he's doing is palpable. Furthermore, his channel is growing slowly but surely, but it keeps growing and he's one of the rare chefs who also goes as far as to do vid presentations with other Michelin star chefs, i remember he even once did a vid about how the plates he was using were made . (traveled to France, directly at the source), just about 2 weeks ago, he did a live stream presentation, answering the live/chat with his viewers, while showing how to fillet a turbot... The dude is working like a beast. Not to mention his vids are perfectly edited, the way it's filmed has a professional feel to it. When you're talking about "persona" and enthusiasm, do you mean something along the line of Bruno Albouze ? You'd like to see Jules go over-the top and exaggerate his emotions and speak with an even thicker dutch accent ? :) The reality is that it's impossible to please everyone and the perfect cooking channel doesn't exist. But Julescooking is as close as it gets. Especially for people who actual care to see an in-depth view of high standard cooking technics. Jules clearly loves his stuff, saying that he lacks enthusiam is nonsense. Then again, it's your opinion, and all opinions are subjective after all. (mine included). I respect yours but lack of "enthusiasm" ? Whatever..
@@clasifi1 what i meant was monotonous transcript :) dont get me wrong, his explanation and steps breakdown are as good as, if not better from brunos. i hope all the best for this channel, i just thought it could be better in this portion, thats all. but hey... im a nobody. feel free to take or not take this remark. cheers
@@buriburizaem0n Hey like i said above, at the end of the day we all have opinions. Ultimately i felt like responding to your post because i "kinda" used to think like you but i can't help but give credit to the guy on the way he's presenting things now. Here, this is just an example, that used to be Julescooking ruclips.net/video/R4r1_bNkQGo/видео.html Now compare this to what you just watched on this vid. Day and night. PS: technically speaking, i'm also a "nobody" . Take care. ;)
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Its incredible how you can use only a few ingredients to create a beautiful dish like this. Love it
Means a lot! Thank you
So glad that the salt crust is back 🙌🏻🙌🏻🙌🏻
This is more like an art project than a practical recipe.
Haha thanks!
Я поражена!это же надо столько экспериментировать чтобы добиться этого результата! Алхимик во всей красе !!!! Успехов вам и вашему каналу!
Absolutely love your advanced cooking recipes. I’m just a home cook but I’ve been looking for some videos to push my cooking ability and expose me to new techniques and flavors. Great work chef!
Curry spices and coriander would go really well with this carrot preparation too! 💯
Made this one yesterday for friends (as well as the "dry aged watermelon I already made before). What a fantastic dish! That smoked beurre blanc is perfect with the sweet and salty flavours of the carrot. Will definitely make again. I did struggle with making the tuille though. I used a different kind of leave mold than yours. But it came out very brittle. I kind of managed on a 2nd try, but still nothing compared to yours. Any idea what could have happened that it went to brittle for me?
You're the best! I'm from Brasil! Thank you for all! 🙏🏼
The no wastage concept it’s just incredible!!Amazing chef!!
Any Rissoti soon?!
Or a nice soufflé recipe?!
Thank you very much again Jules
Jules good see that things still go wrong sometimes even for you, I use a vitamix with a variable speed control for purée, oils etc super smooth and satisfying to use. 👍🏼👍🏼. Love the carrot leaf tuilles by the way.
Thanks George! I'm always a big fan of the one I use, but always looking for improvement 🙌🏼
Hi Jules, welldone mate.... you prove it to be the master of one ingredient.... if I may ask you, can you please do something with watermelon.....A milion likes as always. 🍻
Amazing work
Very cool! Cooking this for new years. You have the recipe on your website, but for how many people is it?
I love your videos chef ♥️🙏👍🧡🤟
Loved it! The presentation is so simple but so good! Everything's on point!
This looks realy good
Thanks a lot! Appreciate it 🙌🏼
Amazing work chef. Keep it up!
I love it. Absolutely outstanding
Love this!!
@3:43 He just wanted to help you clean all that mess. Oh well... @4:58 wait, that's a "gastrique" ? I always thought it was a caramelized sugar deglazed with vinegar. @5:58 looks packed with flavor, this must taste amazing!!! Once again, killer presentation Jules !
Appreciate it! It took two hours to clean everything... 😂
Amazing again Jules
Thank you Yazan!
This is a great tutorial video!
Thank you so much!
Of course Jules' dog is beautiful.
Hahah Charlie is the best
Speaking of blenders.. what is the small blender you are always using? Thank you
I have not sworn at an inanimate object as much as I swore at a Nutribullet after it exploded bright green chive oil all over the galley of a private boat in the south of France.
I've been there.
It sucked.
😂
Chef,is there any other procedure how to make a smoked butter beurre blanc? Thanks
What a lovely dish. Mold Brothers no longer sells the maple leaf mold. Can I buy it elsewhere please?
As always just beautiful. I normally don't eat cooked carrots, but I can't wait to serve this dish to my granddaughters. I will definitely eat my portion, too.
Same over here.. haha I always hate cooked carrots, but this way it's so good
Hi Jule ! Great content. I would like to ask you if you think we can make a burre blank vegan .?
...Wow amazing
Thank you so much!
Can you make Fancy boerenkool?
Love it. For cream, could I just use “houdbare slagroom”?
Hello, I'm new to the channel. Where do you take inspiration or your recipes from?
🔥💪💪💪😎buena reseta eres el mejor dios telo Page voy pocos tiene la pasión por enseñar dios te dará el doble 😇👍
Thank you so much! Really appreciate it 🙌🏼🙌🏼
Hey Jules,
Amazing video (as always).. Which ventilation system do you have at home ( 2:42 )? I would really like to be able to grill in my kitchen!😅
Where did you get that kiritsuke from? 😍
What is isomalt sugar is it the same as caster sugar
Incredible dish, it looks so well done! Could you maybe tell me which piping bottles you are using and where I can get them?
Thanks! Just basic ones, but I'll have a look at a proper link. Keep you posted 🙌🏼
@@JulesCookingGlobalCan you use the carrot vinaigrette sauce that was in another recipe with carrots instead of smoked butter sauce?
Looks absolutely stunning. Shamelessly stealing this the next time I entertain vegetarian friends.
Even it's vegetable plate but looks tasty
Thanks a lot Ahmed!
Hi Chef,Where can I buy the plate？It's really beautiful!!
My plates are from J.L.Coquet, I visited them this year and made this video ruclips.net/video/NTRmYJVUt3o/видео.html
Chef, what’s the difference between using oil and using water(saw a lots vibes using water method), and the friction is hot enough to get flavor from herbs? why don you cook oil then put herbs in? thanks you
Can beurre blanc be used next day, heated lightly?
What kind of blender are you using?
Find a link in the description of this video 🙌🏼
Can you please tell me which is the brand of the small blender?
Hi! Find full equipment lists underneath all my RUclips videos. Have a great day 🙌🏼
@@JulesCookingGlobal you too
oh g
😲
❤️👍❤️👍❤️👍❤️👍❤️👍
hi chef where can I buy Sharp mould can you send websit to me 。
Jules, are you ok ?...You haven't been posting lately...Hope everything's fine healthwise. :(
Appreciate it! All good, been crazy busy with some projects to bring my videos to the next level 🙌🏼 Just uploaded a new video and the next one is already ready to be published 🔥
@@JulesCookingGlobal Oh ok, good to hear, i see you actually also just uploaded a new vid.
Бро, где ты работаешь?
Eh
Hope you give it a go, it's very delicious
Could you use a smoking gun to smoke the butter?
First com 🤩❤️
Legend 🔥
@@JulesCookingGlobal you’re the legend I’m a young french apprentice cook and your dish are inspiring for me 🤩
his techniques are better, if not far superior, from all the cooking channels out there. 100% for sure. but lacking persona and enthusiasm . im sorry to say this
Jules made tremendous efforts in that department...(compared to some of his past vids he did many years ago), and what do you mean lack of "enthusiam" ? the passion for what he's doing is palpable. Furthermore, his channel is growing slowly but surely, but it keeps growing and he's one of the rare chefs who also goes as far as to do vid presentations with other Michelin star chefs, i remember he even once did a vid about how the plates he was using were made . (traveled to France, directly at the source), just about 2 weeks ago, he did a live stream presentation, answering the live/chat with his viewers, while showing how to fillet a turbot... The dude is working like a beast.
Not to mention his vids are perfectly edited, the way it's filmed has a professional feel to it. When you're talking about "persona" and enthusiasm, do you mean something along the line of Bruno Albouze ? You'd like to see Jules go over-the top and exaggerate his emotions and speak with an even thicker dutch accent ? :)
The reality is that it's impossible to please everyone and the perfect cooking channel doesn't exist. But Julescooking is as close as it gets. Especially for people who actual care to see an in-depth view of high standard cooking technics. Jules clearly loves his stuff, saying that he lacks enthusiam is nonsense. Then again, it's your opinion, and all opinions are subjective after all. (mine included). I respect yours but lack of "enthusiasm" ? Whatever..
@@clasifi1 what i meant was monotonous transcript :) dont get me wrong, his explanation and steps breakdown are as good as, if not better from brunos.
i hope all the best for this channel, i just thought it could be better in this portion, thats all. but hey... im a nobody. feel free to take or not take this remark.
cheers
@@buriburizaem0n Hey like i said above, at the end of the day we all have opinions. Ultimately i felt like responding to your post because i "kinda" used to think like you but i can't help but give credit to the guy on the way he's presenting things now. Here, this is just an example, that used to be Julescooking ruclips.net/video/R4r1_bNkQGo/видео.html Now compare this to what you just watched on this vid. Day and night.
PS: technically speaking, i'm also a "nobody" . Take care. ;)
Since ChatGpt is trending nowadays why not making a video about your recipe against ChatGpt's recipe. I'm sure it's going to get a lot of views.
It looks really great, but where can I find the leaf stencil ? I couldn't find it anywhere 🥲
Thanks! This is the one moldbrothers.nl/en/product/maple-leaf-stencil/
@@JulesCookingGlobal thx a lot 🥰🥰
me a chef at 18 and i wood love to work for you